Rajasthani Spicy Potatoes

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I feel pretty blessed to have had the opportunity to travel to India so much whilst growing up. Up to the age of 16, my family and I made an annual trip to the motherland without fail! I’m also lucky that I have family that live all over India from Delhi in the north all the way to Pondicherry in the south. For those of you have visited this amazing, cultured and vibrant, country you will know how vast of a nation it is and how much everything can change as you travel from state to state. From the language to the culture and most importantly (to me anyway!) the cuisine, every region has its own stamp which marks it identity. If asked to answer, I don’t know if I could declare a favorite type of Indian cuisine of mine but with the frequency we travelled to Rajasthan (my Mum’s home state) I can safely say I have grown very found of the flavours and style of cooking this beautiful and majestic region has created! This Rajasthani potato dish is a favourite of my Mum’s and has now become one of mine too. Using fragrant ingredients such as curry leaves, mustard seeds and cumin, this dish is so deliciously satisfying served with chappatis, naan or puris. Try it out and as always, comments are appreciated :).

Serves 4-6

What we need:
3 tbsp Olive oil
6 medium sized potatoes, boiled and cut into 1″ chunks
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Coriander seeds, crushed
Pinch of Asafoetida powder
3″ fresh ginger, grated
1 Green chilli, finely chopped
1/2 cup Yoghurt
1.5 tsp salt or according to taste
1 tsp Garam masala
1 tsp Turmeric powder
1 tsp Paprika powder
2 tbsp Tomato puree
Handful fresh coriander

How we do:

  • Place the yoghurt in a bowl. Now add the salt, garam masala, turmeric and paprika powder and mix well.
  • Heat the oil in a wide open non stick pan. Once hot, add the curry leaves, cumin seeds, coriander seeds, mustard seeds and asafoetida.
  • Once they begin to splatter slightly, add the ginger and chilli. Cook for 2-3 minutes until the ginger begins to brown.
  • Once fully golden, add the yoghurt paste gradually, a little bit at a time. Cook for 4-5 minutes, stirring continuously on a low-medium heat.
  • Now add mix in the tomato puree. Once mixed, add the potatoes , fresh coriander and 3 cups of water. Place a lid on the pan and bring to boil. Simmer for 5 minutes and turn off the heat. Check for salt and adjust according to your taste.
  • You’re all done! Tastes amazingly good with hot puris or chappatis. Enjoy.
  • m3

Classic Chicken Curry

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This classic Chicken Curry recipe really takes me back to my childhood. It reminds me of spending perfect Sundays at my Grandma’s house. Every time I make this dish it takes me back to our weekly family gatherings. Uncles, aunties and cousins would congregate at my grandma’s home every Sunday and whilst all the ladies would be busy helping to cook up a grand feast in the kitchen, all the men would be catching up on the latest business gossip or discussing the most recent sports headlines over chai (general man stuff !)

I was always in charge of kneading the chapati dough and I took my given duty very seriously, ensuring I had made enough and constantly pressing on the dough to check the consistency of it was just right. We always made a plethora of dishes, with plenty of fragrant cumin rice and rotis to go round, at least twice..it’s the Indian way! The aroma of the chicken curry dish would always pull me in immediately and I would scurry in-between family members to make sure I could land myself a generous portion before anyone else. Thinking about it, my eating habbits haven’t changed much since then..this still happens to this day!

The recipe below is for the boneless version. You can of course customise this recipe according to your preferences. I hope you enjoy it! Please let me know what you think of it below or alternatively tweet me @thespiceclub 🙂

Serves 4-6

What we need:
500g boneless chicken thighs (cut into 2″ cubes)
1 onion, finely chopped
1 green chilli, finely chopped
1 tbsp fresh ginger, grated
1 tbsp garlic, grated
1/2 tin plum tomatoes
1 tsp cumin
2 bay leaves
1 small piece of cinnamon
1 black cardamom (optional)
2.5 tsp salt
1 tsp paprika
2 tsp garam masala
1 tsp turmeric powder
2 tbsp yoghurt
Handful fresh coriander

How we do:

  • Place the chicken in a bowl. Add 1 tsp salt, 1/2 tsp garlic, 1 tsp ginger, 1 tsp garam masala & 2 tbsp yoghurt and mix well. If you have time, cover & leave to marinate overnight. If not, add oil to a wide pan. Once hot, add the chicken. Stir continuously & cook until the chicken is cooked & white all the way through. This should take about 10-15 minutes. Turn off & remove from heat.
  • To make the masala, heat oil in a pan. Add the cumin, bay leaves, cinnamon & cardamom. Once they begin to splutter add the chopped onions, green chilli & 1 tsp of salt. Cook the onions on medium heat until they become translucent & are soft. (This should take 5-7 mins). Now add the 1/2tsp garlic and 1 tsp ginger. Mix well & cook until the masala turns golden.
  • Reduce the heat slightly & add 1/2 tsp salt, 1 tsp paprika, 1 tsp garam masala and 1 tsp turmeric powder and mix together. Now add the tomatoes to the masala  & mash them together to make a paste.
  • Once the oil begins to separate from the masala, add the chicken  to the masala. Add 1 cup of water and bring to boil. Now add 1 tbsp yoghurt. Continue to cook for a further 5-10 minutes. Now add a handful of fresh coriander. Turn off the heat. Check for salt and adjust accordingly.
  • Best served with hot basmati cumin rice!

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Roasted Chicken Masala

In today’s recipe I’ll be teaching you how to make chicken masala very simply and very quickly. Chicken masala (or chicken curry as it is more popularly known as) is THE classic party dish made at all Punjabi dinner parties. My brother and I used to get so excited when my Mum used to make this when we were younger-it was only made on Sundays when we had family get-togethers at my grandmother’s house or on special occasions. Served hot with basmati rice or fresh tandoori rotis, it is sure to go down well! Infact, it is particularly popular when served at The Spice Club. This version of the classic chicken curry recipe ensures the chicken is really succulent and flavourful as we marinade the chicken and roast it before adding the masala. It can sometimes be difficult when cooking boneless chicken in a tomato masala to make sure the chicken does not turn tough in texture, but this recipe does not fail in that department. It’s also a really straight forward recipe and is quick to make! Check it out:

Serves 2-4

What we need:

For the marination:
500g boneless skinless chicken thighs, cut into bitesized cubes
2 tbsp yoghurt
2 cloves garlic, grated
2″ ginger ginger, grated
1 tsp salt
1/2 tsp garam masala
1/2 tsp paprika
1/2 tsp coriander powder
Handful chopped fresh coriander
2 tbsp olive oil
For Masala:
4 tbsp olive oil
4 whole cloves
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
1 green cardomom pod
2 medium sized onions
3 cloves garlic
2″ ginger
1 green chilli
1 tsp salt
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1/2 tin plum tomato
1/2 cup fresh coriander
2 tbsp greek yoghurt

How we do:

  • Preheat oven to 250 C
  • In a bowl, mix the chicken with the all of the ingredients listed under “marination”.
  • Place marinaded chicken in an oven proof dish dish and place in oven. Cook for 5-6 minutes.
  • Whilst the chicken is cooking, in a food processor, add the onions, garlic, ginger, green chilli, salt, garam masala, turmeric powder, coriander powder and chilli powder.
  • At this point, turn the chicken over and cook for a further 5-6 minutes. Remove from the oven.
  • Heat the olive oil in a pan. Add the cloves, cumin seeds, bay leaves, cinnamon stick and the cardamom pods to the oil. Once they begin to sizzle, add the processed masala paste.
  • Mix and cook until golden brown, constantly stirring every few minutes
  • Once golden, add the plum tomatoes and mix well. Continue to stir and cook until the oil separates from the masala.
  • Now add the chicken. Add the greek yoghurt and sprinkle on the fresh coriander and cook for 5-7 minutes.
  • Serve hot with rice or chapatis. Enjoy 🙂